Raw nutty ginger energy balls recipe
These ginger energy balls are the perfect pick-me up, with ginger to help boost the immune system and fight off winter bugs.
With its fragrant, spicy flavour and array of health benefits, ginger root has long been valued for its culinary and medicinal properties.
- Ginger has been shown to help bolster the immune system and aid digestive problems
- Ginger is also thought to have anti-inflammatory and pain-relieving properties, which could help soothe muscle ache and painful joints
- 300g almonds
- 150g cashew nuts
- 6 Medjool dates, de-pitted
- 1 tsp coconut oil
- Pinch of salt
- 10cm piece ginger, peeled
- 50g almonds, to roll balls in
- If you can, soak the nuts in water (8–12 hours for almonds, 2–4 hours for cashews). This is recommended but not essential.
- Drain and dry the nuts and reserve 50g almonds. Place the rest in a food processor or high-powered blender with the dates, coconut oil and salt to taste.
- Chop the ginger into manageable chunks and add to the mixture – add more if you like a bit of heat. Blend until it’s nearly smooth, but still has a few crunchy bits.
- Scoop out of the food processor and roll into small balls.
- For extra crunch, toast the remaining 50g almonds in an oven at 200°C /400°F/Gas Mark 6 for around 5 minutes. Lay them out on half of a tea towel, folding the other half over them. With a rolling pin (or anything else suitable) crush the almonds. Roll the ginger balls in the crushed almonds.
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